These pumpkin peanut butter cookies are one of my favorite cookies for the fall! They are chewy and full of pumpkin and peanut butter flavor! When I first made these a few years ago, I used UNREAL Chocolates that were sent to me for review, but you can easily substitute your favorite chocolate candies or simply use chocolate chips.
After the Twitter tasting, I thought I might try using the candies in some baking for Halloween. I have to admit that I since we’ve cut out the majority of processed foods from our diet, I do miss using candies in making creative cookies and cakes. That’s not to say I don’t have a peanut butter cup on occasion, but I’m just not comfortable promoting a recipe that uses these things, moderation or not.
UNREAL™ sent me a few more bags of their candy coated chocolates (UNREAL 41 and 54) so I could try out a new recipe. (I love the colors of these chocolates. With the plum, dark green and yellows they are the perfect color profile for fall.)
I set out to make some whole wheat peanut butter cookies, and then added some pumpkin. This took the place of some of the butter, and made the cookies even more ideal for autumn. The chocolates baked up beautifully in the cookies. The result was a soft cookie with bites of rich chocolate that went well with the peanut butter and hint of pumpkin.
- ½ cup Demerara sugar (or raw sugar), plus extra for rolling cookies
- ½ cup mascavo (muscovado) sugar
- 4 tablespoon unsalted butter, softened
- ½ cup natural peanut butter (unsweetened, but salted)
- ¼ cup pumpkin puree (mine was from a fresh roasted pumpkin)
- 1 large egg
- ¼ teaspoon pure vanilla extract
- 1 ½ cups whole wheat flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fine ground sea salt
- 2 to 3 1.5-oz packages of UNREAL™ 41 Candy Coated Chocolates
- Preheat the oven to 350 degrees F.
- In a mixer fitted with the paddle attachment, beat the sugars, butter and peanut butter for about 2 minutes on medium-high. Add the pumpkin, and blend in the egg with the mixer on low. Add the vanilla.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Slowly add the dry ingredients to the mixing bowl. Mix on low just until all ingredients are combined.
- Stir in the candy coated chocolate being careful not to break up the chocolates too much.
- Spoon out a generous 1 tablespoon of cookie dough and roll into a ball. Roll the ball in raw sugar. (You don’t have to roll the cookies in sugar, but it adds a nice crunch to the baked cookie.)
- Place on an ungreased cookie sheet and slightly flatten the cookies with your hands. Bake for 8-10 minutes, until the cookies are firm and the edges are browned. Allow to rest on the cookie sheet for about 1 minute and then transfer to a cooling rack.